Flavorful Pionono Recipes

PIONONOS

Steps:

• For the picadillo: Heat the oil in a large skillet over medium heat. Add the onions and garlic and cook, stirring frequently with a wooden spoon, until the onions are translucent, 1 to 2 minutes. Add the ground beef and break up the meat with a wooden spoon. Stir in the tomato paste, adobo, sazón and tomato sauce until combined. Season with salt and pepper and cook, continuing to break up the meat until it is browned, 7 to 8 minutes.
• Finally, add the cilantro and adjust the seasoning if necessary. Transfer to a large bowl and set aside.
• For the plantains: Pour 1 inch of oil into a large saute pan or deep large skillet and place over medium-high heat. Line a plate with paper towels.
• Using a sharp knife, trim off both ends of a plantain. Slit a thin line down the plantain, cutting just through the skin, and peel back the skin to remove it. Repeat with the remaining plantains. Slice each plantain lengthwise into 5 to 6 strips.
• Fry the plantains 2 or 3 strips at a time until golden brown on both sides, about 5 minutes.
• Transfer to the paper towel-lined plate to drain. Repeat with the remaining strips.
• Preheat the oven to 400 degrees F. Grease the cups of a 12-cup muffin pan. Line the sides of the muffin cups with the longer plantain strips, then use trimmed pieces to cover the bottoms of the muffin cups.
• Spoon the picadillo into the plantain-lined muffin cups, filling each about three-quarters full. Top each with a spoonful of the beaten eggs to help them hold together.
• Bake until lightly browned, about 15 minutes. Use a knife to loosen the edges before removing the piononos from the muffin cups. Serve hot or warm.

PIANONO (FILIPINO SPONGE CAKE ROLL)

Steps:

• Separate egg yolks from egg whites.
• In a bowl, beat the egg whites using a mixer at low speed for 1 minute or until frothy.
• Sprinkle the cream of tartar on top and continue beating until soft peaks form.
• Gradually add 1/4 cup of the granulated sugar, a tablespoon at a time, while continuously beating. Once all sugar is added, turn up the speed to medium and continue beating the meringue until it forms stiff glossy peaks.
• In a large bowl, cream together the egg yolks, the remaining 1/4 cup sugar, milk, and vanilla extract until it becomes light in texture and color.
• Sift the flour, cornstarch, and baking powder and add to the egg yolk mixture. Mix well.
• Gently fold in a third of the meringue into the egg mixture and then add the rest and fold until well combined.
• Pour the batter into a 15x10x1-inch pan lined with wax or parchment paper.
• Bake in a 375 F oven for about 15 minutes or until the cake is golden.
• Remove from the oven and loosen the edges of the cake. Transfer the cake including the wax paper to a rack and allow to cool.
• Dust a wax or parchment paper with powdered sugar and invert cake onto the paper. Gently peel the other wax paper off the cake.
• Beginning with the narrow side, roll the cake up together with the wax paper. Let it cool down completely, seam side down, for 10 to 15 minutes.
• Once the cake has cooled, gently unroll and spread cake with softened margarine and sprinkle with granulated sugar and re-roll.
• Cut into 1-inch thick slices to serve.

FLAVORFUL PIONONO

Steps:

• Refit the pionono (already made dough) on plastic wrap/wax paper. In the event of not obtaining paper film, you can place on a large clean dish cloth.
• Coat the entire pionono with mayonnaise KRAFT Real Mayo Mayonnaise (smear on the darkest part of the pionono, leave the clear part down).
• Add the ham and cheese cut into slices then evenly distribute the hard-boiled eggs and tomato.
• Place in the lettuce leaves.
• With the help of the film or kitchen towel roll the pionono.
• Refrigerate for 20 minutes to cool.
• After 20 minutes, carefully remove the roll from the film, and place it in the center of a plate to be presented.
• Decoration tips: cover the pionono with a layer of mayonnaise, cherry tomatoes, strips of bell peppes and olives.
• *The pionono dough can be found in a market selling Latin products in your city, order it at any Argentine bakery or you can make it yourself!
• Note: the pionono is very versatile; another good option is to fill it with tuna, mayonnaise and chopped olives.

PIONONOS

Steps:

• Preheat oven to 400°F.
• Cut ends from plantains and peel fruit. Cut each plantain lengthwise into 4 slices. In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté slices in batches, without crowding, until golden brown, 1 to 2 minutes on each side (use 2 spatulas to turn slices). With a spatula transfer plantains as sautéed to brown paper to drain. When plantains are cool enough to handle, shape each slice into a ring, with ends overlapping by about 1 inch, and secure ends with a wooden pick. Arrange rings, without touching, in a large baking dish and fill centers with black beans.
• Bake rolls in middle of oven until beans are heated through, about 10 minutes. Mound Monterey Jack on top of beans and bake until cheese is melted, about 2 minutes.